Plaguicidas

Albóndigas con paté |
Comensales: 4 |
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Meatballs with pâtéPreparation time: 40 minutesIngredients:- 1 kilo of meat half veal half loinof pig- 2 eggs- two latitas of pig pâté- 1 onion- 2 cloves of garlic- a peregil stick- olive oil, 4 spoonfuls of breadcrumbs- flour- a few saffron fibers- a laurelsheet- 1 white wineglassPreparation:The garlics and the peregil stings the meat, the onion at home or on the market. One adds the pâté, 2 well-worn eggs and thebreadcrumbs. They do balls to themselves and they allow to rest a few hours. Then there puts itself oil to be warmed, there is gilded a spoonful of flour and the sheetof laurel, one adds the saffron, the white wineglass and three water glasses. One incorporates the balls those that will have been gilded a little earlier in oiland they allow | |
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- 1 kg of minced meat- 6 cured ham slices- 100 g of semicured cheese- 1 onion- A bread piece- 1 clove ofgarlic- Parsley- Go out- 1 egg- Pepper- 12 almonds Preparation:To mix the meat with the ham, the very drained dipped bread and the egg, to season with little saltand pepper. To do the meatballs and to put a cheese bit in them, to muffle up with flour, to fry them in abundant oil and to reserve. In the same oil to fry theonion the garlic and the parsley until they are gilded, to add 1/2 water glass and 1/2 of white wine the almonds and to allow to cook. To add the sauce to themeatballs and to allow to cook approximately 10 minutes. To accompany of chips, white rice... | |
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